Creativity is what truly makes great beef jerky. You can learn how to make beef jerky easily. But learning how to make great tasting, one of a kind beef jerky with take some time and experimenting.
When it comes to making beef jerky the only limit that you have is your own imagination. You can create all kinds of different types of beef jerky and try all kinds of different ingredients until you find a recipe that is just what you taste buds desire. Mix up the spices and the meat used to create great combinations.
Now let's try some experimentation here. Say you totally adore red wine and wonder if there is a way to incorporate that love into a jerky recipe " keeping in mind that you don't want too much moisture or the meat won't dry properly. Hey, we've got some great news for you. Go out and grab a bottle of the best red wine you can find, something the really perks your tastebuds up and get ready to make some fine red wine beef jerky. Just remember, you may adapt this recipe to other meats as well.
By the way, the first time " and we mean the very first time you make jerky " it will probably bite the big one. It's all a matter of trial and error, and once you have a few batches under your belt, you'll be an old pro at it. So, don't worry about messing up the first few times.
Now, first things first. The meat. What do you choose? That's truly a personal preference, but we recommend Sirloin Tip for the best results. If you wish to experiment with other cuts, go right ahead. We just prefer the sirloin for its initial tenderness. If you are buying it from a big box store, you will be cutting it up yourself, so do this is really thin slices " about 1/8" thick but, partially freeze it to make it easier to cut. At 1/8" thick, it drys faster in the dehydrator. If you happen to still buy your meat from a butcher, get them to cut it for you " with the grain for tender final results.
Make sure that when you are cutting your meat into strips that you cut off any fat that may be on the meat. The purpose of this is not to make it more healthy but because the fat will not dry and will do bad. This will lead to you having to throw out all the beef jerky you just made! So make sure to cut off all the fat you can.
The ingredients for our beef jerky marinade are: half cup of red wine, 1 teaspoon of garlic, 1/2 cup of soy sauce and 2 garlic cloves. Want to add some heat to the mix? Mix in some red pepper to give it some fire. Combine all ingredients along with your meat and place then in a sealed bag and let them marinate for at least 6 hours and preferably over night in the fridge.
After letting the meat marinate for a night it is now time to toss it in the dehydrator. Beef jerky usually takes around 6-10 hours to finish but you will want to keep an eye on it to make sure it is not over cooking. To test it, just take a piece out and cut it to see if it is still moist. When the jerky has finished drying, take it out and enjoy.
When it comes to making beef jerky the only limit that you have is your own imagination. You can create all kinds of different types of beef jerky and try all kinds of different ingredients until you find a recipe that is just what you taste buds desire. Mix up the spices and the meat used to create great combinations.
Now let's try some experimentation here. Say you totally adore red wine and wonder if there is a way to incorporate that love into a jerky recipe " keeping in mind that you don't want too much moisture or the meat won't dry properly. Hey, we've got some great news for you. Go out and grab a bottle of the best red wine you can find, something the really perks your tastebuds up and get ready to make some fine red wine beef jerky. Just remember, you may adapt this recipe to other meats as well.
By the way, the first time " and we mean the very first time you make jerky " it will probably bite the big one. It's all a matter of trial and error, and once you have a few batches under your belt, you'll be an old pro at it. So, don't worry about messing up the first few times.
Now, first things first. The meat. What do you choose? That's truly a personal preference, but we recommend Sirloin Tip for the best results. If you wish to experiment with other cuts, go right ahead. We just prefer the sirloin for its initial tenderness. If you are buying it from a big box store, you will be cutting it up yourself, so do this is really thin slices " about 1/8" thick but, partially freeze it to make it easier to cut. At 1/8" thick, it drys faster in the dehydrator. If you happen to still buy your meat from a butcher, get them to cut it for you " with the grain for tender final results.
Make sure that when you are cutting your meat into strips that you cut off any fat that may be on the meat. The purpose of this is not to make it more healthy but because the fat will not dry and will do bad. This will lead to you having to throw out all the beef jerky you just made! So make sure to cut off all the fat you can.
The ingredients for our beef jerky marinade are: half cup of red wine, 1 teaspoon of garlic, 1/2 cup of soy sauce and 2 garlic cloves. Want to add some heat to the mix? Mix in some red pepper to give it some fire. Combine all ingredients along with your meat and place then in a sealed bag and let them marinate for at least 6 hours and preferably over night in the fridge.
After letting the meat marinate for a night it is now time to toss it in the dehydrator. Beef jerky usually takes around 6-10 hours to finish but you will want to keep an eye on it to make sure it is not over cooking. To test it, just take a piece out and cut it to see if it is still moist. When the jerky has finished drying, take it out and enjoy.
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Learn how to make beef jerky fast and painlessly with our make beef jerky guide. Visit our website and discover how to create your own beef jerky using our beef jerky dehydrator recipe. Learn how to make jerky today.
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